🇲🇦 Morocco · Food
Moroccan Lamb and Apricot Tagine
By eatmundo · August 3, 2026
🇲🇦 MAA rich and fragrant slow-cooked stew where tender pieces of lamb meet the sweetness of honeyed apricots. This dish is the epitome of the balance between savory spices and sweet fruit in North African cuisine.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 3 tbsp olive oil in a heavy tagine or Dutch oven over medium heat.
- 2
Brown the 1kg cubed lamb shoulder on all sides until a deep brown crust forms.
- 3
Add the finely chopped onions, ginger, turmeric, and salt; sauté until the onions soften significantly.
- 4
Add just enough water to cover the meat, add 2 cinnamon sticks, cover, and simmer for 80 minutes.
- 5
Check the meat; it should be tender and pulling apart with a fork when it's ready.
- 6
In a separate small pan, poach the 200g dried apricots in honey and a splash of water until they become plump.
- 7
Add the honeyed apricots to the lamb tagine and cook uncovered for another 10 minutes to thicken the sauce.
- 8
Toast the 100g almonds in a dry pan until golden and sprinkle over the finished tagine right before serving.
Frequently Asked Questions
Can I substitute lamb with beef?+
Yes, beef chuck is a great alternative as it withstands the long cooking process required for tagines.
What is the best way to avoid burnt spices?+
Always sauté your aromatics with a small amount of liquid or onion base to prevent them from hitting the hot pan directly.
Do I need a real ceramic tagine?+
While traditional, a heavy Dutch oven works just as well to provide the necessary even heat distribution.
Should I soak the apricots?+
If they are very dry, soak them in warm water for 15 minutes before poaching in honey for a softer texture.
